ESCAROLE SOUP (mom Cresta’s recipe)

By michellecresta

Ingredients

• For egg pieces:
• 3-4 bunches of escarole or 3 boxes of chopped spinach
• Carrots
• Celery
• Onion (leave whole)
• Salt and pepper
• Parsley
• (Mom Cresta doesn’t use bay leaf)
• 3-4 big cans of fat-free College Inn broth (otherwise, broth from boiled chicken)3 bunches escarole per 4 big cans of broth
• Also 3-4 chicken bouillon cubes
• eggs mixed with salt and pepper, flour, Italian Parmesan cheese. From Italian book on page 22 for Omelet soup, I use following ratio:
• For every 2 eggs:
• 1 tablespoon flour (per mom, sifted flour)
• 1/4 cup milk
• Salt and pepper
• Parmesan cheese
• Parsley
• 350 10-12 minutes

Preparation

Step 1

Mom’s eggs: 12 eggs and 3 scoops of sifted flour (3 tablespoons per scoop)
Salt, pepper, parsley and handful of locatelli cheese
(mom doesn't use milk)
Pour in big cookie sheet with edges and bake
350 degrees for 10-12 minutes
then cut up in small squares and add to soup once escarole is soft and soup almost done.